About this recipe: A lovely, light, layered lemon cake filled with a fresh cream filling. Decorate the top with lemon slices or grated lemon zest.
Took shortcuts. didn't use cream of tartar, used a small spoon of vinegar. - 09 Apr 2009
i made this cake today after it appeared on my homepage and i felt inspired. i didn't own the type of tin so made it in two round tins, which worked well. was a little unsure what the whipping cream was for in the ingredients list, as i followed the second link for the filling also something pointing out storage would be useful - i am keeping mine in the fridge. however once made and been in the fridge for half an hour, my parter and his friend devoured the majority of it before going out. - 09 Apr 2009
This recipe works well, the oil helps to keep it moist. When it was baking it did rise up and looked pretty impressive, that was all dispelled once you have the cake out of the oven as it sinks badly I think this has to do with the beaten egg whites not being enough to support the sponge once it's cooling, baking powder does a better job I think.. - 03 Jun 2012